Structure via PubChem · Public domain (PubChem)
allicin
Sign in to saveAlso known as thio-2-propene-1-sulfinic acid S-allyl ester
Allicin is an organosulfur compound obtained from garlic and leeks. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is an antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant.
Chemical data
- Formula
- C6H10OS2
- Molecular weight
- 162.3 g/mol
- IUPAC name
- 3-prop-2-enylsulfinylsulfanylprop-1-ene
- SMILES
- C=CCSS(=O)CC=C
- InChIKey
- JDLKFOPOAOFWQN-UHFFFAOYSA-N
- XLogP
- 1.3
- Polar surface area
- 61.6 Ų
- H-bond donors
- 0
- H-bond acceptors
- 3
- Formal charge
- 0
via PubChem
Research
1,389 papers- Allicin: chemistry and biological properties.Molecules (Basel, Switzerland) · 2014
- Allicin ameliorates imiquimod-induced psoriasis-like skin inflammation via disturbing the interaction of keratinocytes with IL-17A.British journal of pharmacology · 2023
- Allicin and Cancer Hallmarks.Molecules (Basel, Switzerland) · 2024
- Allicin alleviates traumatic brain injury-induced neuroinflammation by enhancing PKC-δ-mediated mitophagy.Phytomedicine : international journal of phytotherapy and phytopharmacology · 2025
- Allicin: a promising modulator of apoptosis and survival signaling in cancer.Medical oncology (Northwood, London, England) · 2024
via PubMed
Wikidata facts
- Mass
- 162.017307
Show 3 more facts
- Commons category
- Allicin
- chemical formula
- C₆H₁₀OS₂
- canonical SMILES
- C=CCSS(=O)CC=C
via Wikidata · CC0
~3 min read
Article
6 sectionsContents
- Structure and occurrence
- Biosynthesis
- Research
- History
- See also
- References
Allicin is an organosulfur compound obtained from garlic and leeks. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is an antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant.
Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a thioester of a sulfinic acid. It is also known as allyl thiosulfinate. Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins.